Mascarpone and Dark Chocolate Cream in White Chocolate Cups for IHCC

The first Month of cooking with Giada has gone by, and I really start to like her cooking already. Al that recipe's with creamy Mascarpone are great.
So this weeks theme is Chocolate cravings(women and their chocolate isn't there a better match). I found another recipe with Mascarpone this time with chocolate ofcourse...

Started with making the white chocolate cups, made them a few days in advance because i didn't had a lot of time this week. They where very easy to make but it took some time cause they have to sit in the freezer before you can put on the second layer of chocolate. They turned out very well, only one of the cups broke wile getting of the paper. Made the chocolate filling today and it was delicious(my boyfriend tasted it, and fell in love immediatly, just like me!)

Here is the recipe
(adapted from the foodnetwork.com)
Makes 8 servings

Ingredients
8 ounces good-quality white chocolate, chopped
4 ounces bittersweet or semisweet chocolate, chopped
1 cup whipping cream
3 tablespoons sugar
8 ounces mascarpone cheese
1 teaspoon grated orange peel
1/4 teaspoon vanilla extract
White chocolate curls, for garnish
Directions
Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.

Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.

Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.

Using an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.

Halloween Spice Cake

So this week it's this month's Potluck again over on IHCC, We can make any recipe we like as long as it is one from Giada. Since i don't have any cookbooks of her i'm depending on her recipe's online. The site of the Foodnetwork is in Halloween spirit, since it is less then a week till the day. So i thought it would be nice to cook up something special for the holiday, found't this great recipe for this delicious spice cake.

But what kind of day is Halloween? We don't celebrate halloween over here in the Netherlands, but you here a lott about it in american movies and Tv-series. Lets find out..(overhere)



Ingredients
Butter
1 1/2 cups all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 tablespoon unsweetened cocoa powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup sugar
1/4 cup packed light brown sugar
2/3 cup vegetable oil
1/3 cup unsweetened applesauce
2 eggs
1 teaspoon pure vanilla extract
Powdered sugar, for dusting
Directions
For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5-inch loaf pan. Set aside.

In a medium bowl, combine the flour, baking powder, salt, cocoa powder, cinnamon, ginger, nutmeg, and allspice.

In a large bowl, beat the sugars, oil, applesauce, eggs, and vanilla extract to blend. Add the dry ingredients and stir until just blended. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cake for 10 minutes. Unmold the cake and place on a wire rack to cool completely. Dust with powdered sugar and cut into slices for serving.

Rigatoni Penne with Creamy Mushroom Sauce

Served family style is this weeks theme at IHCC. We can make any dish that our familys would love.
So i made this lovely pasta with Mushrooms.

Adapted from the foodnetwork.com
Yield: 4 to 6 servings

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
1/2 cup white wine
1/2 cup vegetable stock
1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup grated Parmesan
1/4 cup chopped fresh chives

i'didnt had rigatoni so i used Penne.
Giada seemes to love rigatone...

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

While the pasta is cooking:

Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

Chocolate chip muffins

During one of my holidays in the states i really fell in love with muffins especially chocolate chip, but since in my country muffins where still a rare item(poor me)i couldn't have any off them back at home. Luckily nowadays there are more and more bakerys that sell them. Some of that are quit nice but not as good as in my memories, so i wanted to try to bake them myself. I ran in to another disappointment, no chocolate chips/morsels could be found.

Then finally i found this dutch american webshop, they sold chocolate chips.
So here are my muffins...

Ingredients:
(makes 12 muffins)

2 cups All-purpose flour
1 cup sweet condensed milk
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon baking powder
1 cup(or bag of 170g)semi-sweet chocolate morsels
1/2 teaspoon ground cinnamon
1 tablespoon vanilla sugar

Preheat oven to 190c(375 f). Position rack in center of oven. Butter, or line with paper liners, 12 muffin cups.

Whisk together in a large bowl the milk, eggs ande vanilla extract.

Whisk the flour, baking powder and salt together in another large bowl. Stir in the chocolate chips. Fold the wet ingredients and the melted butter, into the dry ingredients using a rubber spatula. Just stir only until the ingredients are combined. Do not overmix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. In a small bowl combine the vanilla sugar with the ground cinnamon and then sprinkle a little on each muffin. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 - 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Bruschetta with Shrimp, Tarragon and Arugula

So our 6 months with bittman are up, and the new chef was chosen.
And it is Giada de Laurentiis. Since i'm not from the states i really don't now her an her cooking but, i hope i'll get to love her as mutch as i do bitmann after i got to know his cooking;)
To welkom Giada this week where having a Big welkom party at IHCC

(Adapted from the foodnetwork.com)
Ingredients
Toasts:
1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
Olive oil, for drizzling
1 garlic clove, halved

Topping:
3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
1 clove garlic, chopped
1 pound extra-large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
6 Roma tomatoes, chopped
1/4 cup white wine
1/4 cup low-sodium chicken stock
3 tablespoons chopped fresh tarragon leaves
1 packed cup arugula, chopped
1/2 cup mascarpone cheese, at room temperature
Directions
For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.


Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.


For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.


In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.

Goodbye Mark bittman at IHCC: Strawberry-rhubarb pie with streusel topping

Just back in time to say goodbye to Mark Bittman at IHCC, Who was the cook for last six months. I didn't know him at first but i really like him and his recipes now where saying farewell....

I made this pie in my muffin baking pan so i had 12 little pies that where so delicous. Total time to make this is about 2 hours.


Flaky Piecrust
Makes Enough for an 8- to 10-inch single-crust pie
Time: 20 minutes, plus time to rest


Ingredients:

1 cup plus 2 tablespoons all-purpose flour, plus more for rolling

1/2 teaspoon salt

1 teaspoon sugar

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces

3 tablespoons ice water, plus more if necessary



1. Combine the flour, salt, and sugar in a food processor and pulse once or twice. Add the butter and turn on the machine; process until the butter and flour are blended and the mixture looks like cornmeal, about 10 seconds.

2. Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or two of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate the dough for up to a couple of days or freeze, tightly wrapped, for up to a couple of weeks.)

3. Sprinkle a clean countertop with flour, put the dough on it, and sprinkle the top with flour. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes. If the dough is sticky, add a little flour (if it continues to become sticky, and it's taking you more than a few minutes to roll it out, refrigerate or freeze again). Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.

4. When the diameter of the dough is about 2 inches greater than that of your pie plate, drape the dough over the rolling pin to transfer it into the pie plate. Press the dough firmly into the plate all over. Refrigerate for about an hour before filling (if you're in a hurry, freeze for a half hour or so).

5. Trim the excess dough to about 1/2 inch all around, then tuck it under itself around the edge of the plate. Decorate the edges with a fork or your fingers. Freeze the dough for 10 minutes (or refrigerate it for 30 minutes).

6. When you're ready to bake, either fill it or prick it all over with a fork for prebaking.




Strawberry rhubarb filling:
preparation time: 10 minutes

ingredients:

1 1/4 cups granulated sugar

1/4 cup tapioca starch/corn starch

6 cups strawberries and 1-inch rhubarb slices

juice of 1/2 lime

preparation:
1. Hull and half the strawberries and string the rhubarb, cut in 1-inch pieces.

2. just mix the fruits with the corn starch an sugar.

3. preheat the oven at 230C(450F), and fill the crust with the fruit filling. Bake the pies for about 10 minutes, then reduce the heat to 175C (350F)and bake for anothers 30 minutes.

4. make the streusel topping, and crumble over the little pies and bake for another 15 minutes



Streusel topping:
preparation time:10 minutes

ingredients:

8 tablespoons unsalted butter, softened

1 cup brown sugar

1/2 cup chopped walnuts, pecans, other nuts, or schredded coconut

1 tablespoon lemon juice(freshly squeezed)

1/2 teaspoon ground cinnamon

1 cup all-purpose flour

pinch of salt

preparation:
1.Cream the butter and brown sugar using an electric mixer, or fork. Stir or pulse in the remaining ingredients until combined and crumbly: it won't hold together like a dough. (you van refrigerate or freeze until about 30 minutes before you're ready to use it. Defost if necessary, then use.)

2. crumble th mixture over the fruit pie and bake for 15 minutes.